500 grams of salted egg yolk, 550 grams of cream, 250 grams of vanilla ice cream. Steam the salted egg yolk for 8 until mature. Remove the knots and sieve tightly. Add the cream and vanilla ice cream and stir evenly. Pour into a flat plate and freeze hard in the refrigerator. Cut

shared a recipe and method of making the black gold quicksand buns , which is now an internet celebrity refreshment promoted by major refreshment restaurants and clubs.

Ingredients:

low-gluten flour 500, about 250 grams of water, 70 grams of white sugar, 5 grams of milk powder, aluminum-free baking powder 9 grams, 5 grams of dry yeast, 5 grams of edible bamboo charcoal powder

Custard quicksand filling: 500 grams of salted egg yolk, 550 grams of cream, 250 grams of vanilla ice cream

Steam the salted egg yolk until mature, remove the knots, sift through a dense sieve, add the cream and vanilla ice cream, stir evenly, pour into a flat plate, freeze hard in the refrigerator and cut into small pieces for later use

1: Water, sugar, milk powder, baking powder , melt the dry yeast together and mix well with the sugar water, pour the flour and bamboo charcoal powder into the melted sugar water and mix into a dough, then remove it from the machine to make the dough more uniform.

2: Knead the dough into a stick shape and cut it into embryos, roll it out thinly and wrap it with the cut custard quicksand filling pieces, and seal it.

3: Put the buns in the proofing box. When the buns have risen to about 3 times the original size, steam them in a steamer for 6-7 minutes. Take them out and set aside.

4: After adding gold powder and water and boiling them evenly, use a silicone soft brush to brush them on the buns.